sliced beef (3" long x 1" wide x 1/4" thick) 1 lb.
5 cups salad oil (for deep frying)
Group A:
1 egg
1/4 tsp. salt
2 Tbs. water
1 Tbs. cornstarch
Group B:
6 Tbs. cornstarch
Group C:
1 Tbs. salad oil
1 tsp. chopped garlic
Group D:
2 oz. diced red bell peppers
2 oz. diced green bell pepper
3 oz. diced onion
Group E: (Sauce Ingredients)
4 Tbs. water
4 Tbs. sugar
3 Tbs. ketchup
2 Tbs. vinegar
1/4 tsp. crushed chili pepper
2 tsp. cornstarch
Mix sauce ingredients together.
Keep sauce refrigerated until use.
Cooking Instructions
First, cut beef into slices and keep them in a mixing bowl.
Marinate meat with Group A until the ingredients are thoroughly mixed.
Dip marinated beef slices in Group B.
Make sure the sliced are covered with cornstarch.
Remove excess cornstarch.
Heat up a wok with oil (making sure it reaches to about 350 F).
Fry the marinated sliced beef until it is crispy.
Remove and drain oil.
Reheat the wok and add Group C.
Stir fry for 5 seconds, then add Group D.
Stir and fold for about 30 seconds.
Add sauce into the wok.
When sauce boils, put fried sliced beef into wok.
Stir and fold until beef is covered in sauce.
Place finished Beijing Beef into dish.
Source: Fox 13 TV Salt Lake City UT website,
Prepared by By Chef Michael Lin, Panda Express, West Valley City UT